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indian spiced cabbage Here, warming notes of garam masala, freshly grated ginger, and a bit of red chile turn a head of cabbage into a satisfying side dish. If you like things spicy, use a super-hot chile, like a Scotch bonnet. Serves 4 to 6 2 oz. (4 Tbs.) unsalted butter 2 Tbs. canola oil 1 medium yellow onion, cut into medium dice 3 medium cloves garlic, mashed to a paste with a pinch of salt 2 tsp. finely grated fresh ginger 1½ tsp. freshly made or store-bought garam masala (see Test Kitchen, p. 85); more for finishing 1 fresh hot red chile, such as Thai bird, Fresno, or serrano, seeded and minced corned beef and cabbage In this take on the classic Irish-American boiled dinner, the vegetables are drizzled with garlic butter and broiled for added flavor. Pickling spice is a blend of cardamom, bay leaves, ginger, peppercorns, and other flavorings; look for it in the spice aisle of your grocery store. Serves 4 to 6 5 large cloves garlic, smashed 4 large sprigs fresh thyme 3 Tbs. pickling spice 2 dried bay leaves 1 Tbs. black peppercorns 1 4- to 5-lb. corned beef brisket 4 medium red potatoes (about 1½ lb.), scrubbed and quartered 4 large carrots (about 1 lb.), peeled and cut into 2-inch lengths 2 large yellow onions (about 1 lb.), quartered 2 large celery stalks, cut into 2-inch lengths 1 large head green cabbage (about 3 lb.), outer leaves discarded, quartered 3 oz. (6 Tbs.) unsalted butter Kosher salt and freshly ground black pepper Malt vinegar, for drizzling (optional) Cut a 5-inch square of cheese cloth and lay it on a flat work surface. Put 4 of the garlic cloves, the thyme, pickling spice, bay leaves, and peppercorns in the center of the cloth. Tie the opposite corners together, creating a pouch. Put the brisket and the spice pouch in a 12-quart stock pot and add enough cold water to cover the brisket by 4 inches. Bring to a boil over high heat and then For sources , see Where to Buy I t reduce the heat to maintain a simmer, cover, and cook until the beef is nearly fork-tender, about 3½ hours. Add the potatoes, carrots, onions, celery, and cabbage. Simmer until the meat is fork-tender and the vegetables are just tender, about 30 minutes more. With tongs, transfer the meat to a cutting board, tent with foil, and let rest for 15 minutes. Using a wire skimmer or slotted spoon, transfer the vegetables to a foil-lined baking sheet. Reserve the cooking liquid and discard the spice pouch. In a 1-quart saucepan, melt the butter over medium-low heat and add the remaining garlic clove. Cook until the garlic is lightly browned, about 5 minutes. Discard the garlic. Meanwhile, position a rack in the center of the oven and heat the broiler on high. Drizzle the butter over the vegetables and broil until lightly browned, about 5 minutes. Slice the corned beef and arrange on a serving platter, surrounded by the vegetables. Drizzle some of the cooking liquid over the meat and pass the remaining liquid and malt vinegar (if using) on the side. Serve hot. FIneCookIng.Com 21 ¼ tsp. ground turmeric Kosher salt 1 large head green cabbage (about 3 lb.), outer leaves discarded, halved, cored, large ribs removed, and chopped into 1-inch pieces (about 12 cups) In a 12-inch nonstick skillet, melt the butter over medium heat until it begins to brown and smell nutty, about 4 minutes. Add the oil and heat for 1 minute. Add the onion and cook until softened and browned, about 6 minutes. Add the garlic, ginger, garam masala, chile, turmeric, and 1 tsp. salt. Cook, stirring constantly, until the chile softens, about 3 minutes. Add the cabbage, stir well, cover, and cook, stirring occasionally, until crisp-tender, about 10 minutes. Season to taste with more salt and garam masala. Serve immediately.